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| PATISSERIE |
Traditionally the British eat "BUNS".
These can vary from region to region, - even from town to town,
and yet the basic idea remains the same. A sweet, rich dough
is produced, and to this is added various fillings and/or toppings.
In Shropshire we make a Butter Bun. This is achieved by creaming
together brown sugar and butter. The dough is pinned from a
small round ball into a flat disk. To this is added a knob of
the butter mixture. The dough is then folded in half, another
knob added and folded again, making a triangle shaped bun. Four
of these are placed together making a big disk, and after proving
and baking, they are dusted with icing sugar, and you have the
stickiest, most scrumptious bun that you can get. Other regions
produce a similar bun in varying guises, but using lard instead
of butter, thus making the "Lardy Cake".
Apart from butter buns, we produce Chelseas, Iced buns, doughnuts
and many others. However, the modern taste is getting more and
more for Danish Pastries. Our range of hand made Danish is quite
mouth watering, and we turn them out freshly every day.
Fresh Cream Cakes are another of our strong points, and we whip
up many gallons of local cream daily to fill a variety of cakes.
We make Egg Custards daily from fresh eggs and fresh milk, Fruit
pies crammed with the finest fruits, carrot cake, fudge cake,
muesli slices, meringues, Viennese, fondant dips etc., not to
mention our rich fruit cake for those wanting a slice of quality. |
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